Holiday and Special Occasion Recipes
26 Recipes Created by LABYRINTH
Recipes in this Collection
Recipe from Clean Eating magazine for the holidays. Tastes just like pumpkin pie! The kids liked to put it on gingersnap cookies.
Make far in advance as it needs 4 hours to chill.
Note: I halved the original recipe for my smaller family. Double it to make a serving for 10.Submitted by LABYRINTH
Still working on making this pumpkin pie from the Libby's recipe come out clean so I've got figure out how to remove the Splenda...
The pie crust is calculated separately so look here for those calories if using mine
If fixed beforehand, must be refrigerated to preserve properly. Prefer to make the day before myself.Submitted by LABYRINTH
Basic cornbread recipe. Does include Splenda.
Two step process. Make the cornbread 1-3 days ahead, the drier it is the more I like it myself. I have two Buttermilk Cornbread recipes - one with flour and no sugar; one without flour and no sugar.
Whole Wheat French Bread is cubed several days ahead. Mix to a 1:3 ratio whole wheat bread cubes to cornbread.
Afterwards refrigerate until ready to be re-warmed for serving as it does have chicken broth.
BTW this is a HOME recipe, and I adjust each year. Definitely do a taste test and adjust for your family's preferences.Submitted by LABYRINTH
This recipe for cornbread is from www.texascooking.com and is done without flour or sugar.
This makes a very dry cornbread which I think is great for cornbread dressing - though others may find it too dry/bland for every day eating.Submitted by LABYRINTH
This is the recipe for the sweet potatoes that my Grandma serves at Thanksgiving and Christmas, this year I got to make it. It is a good prep ahead dish and only takes a little bit to warm up before the meal.
1 13X2 pan can serve 20 people, my guess is ruffly 1/4 cup for the serving size.Submitted by MGARREN
Adapted from the Libby's pumpkin pie recipe on the can. Pie crust is NOT CALCULATED - because you may use a different crust then I did - so for a standard crust just see the pie crust recipe and add 1 serving to this recipe.
My pie crust recipe can be found at
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=830614Submitted by LABYRINTH
This was my grandmothers' recipe that we have adapted to use in a bread machine. This is a fantastic recipe but it can be very finicky - make sure you put the ingredients in the order mentioned and do not stir (let the bread machine do that and knead it).Submitted by LABYRINTH
This fruitcake recipe is the one my Mom made my whole life growing up for the Christmas season. It comes from a very old cookbook called "The Treasury of Newfoundland Dishes". The original recipe calls for a little more of some kinds of fruit and a little less of others, but over all the amount of fruit is the same.Submitted by SPARKYCARLEY
Originally a Brazilian recipe called Bolo Noite de Natal, but very similar to the traditional American one. I gave it a few healthy tweaks (believe it or not!) and, of course, you can add the kinds & amounts of fruits & nuts you like best. Less butter, sugar, eggs, etc can also be used-depending on your taste, dietary needs & opinion.
This is not a last minute type of dessert to make. It's a fruitcake which requires a bit of time & loving dedication to make, but which just may become one of your favorite Christmas traditions for years to come!
Submitted by 53PINKROSES